The present invention concerns a roasting method, comprising the following steps: (A) providing a roasting oven of a product, such as coffee, barley or the like, provided with a temperature sensor； (B) providing heat generating means； (C) setting the total duration (tcycle) of the roasting process； (D) setting roasting or cooking final temperature (TFinal) of said product； (E) providing a temperature ideal curve (I) of said product normalized with respect to said roasting or cooking final temperature (TFinal)； (F) carrying out a plurality of detections of said product temperature (TProduct) during said total roasting time interval (tcycle) by means of said temperature sensor； and (G) for each detection, comparing the detected temperature of said product (Tpr0duct) and the ideal temperature according to said temperature ideal curve (I), such that: if the detected temperature of said product (TProduct) is greater than the temperature obtained by said ideal curve (I), and the temperature difference is greater than a first threshold, then the heat introduced into said product roasting oven, by means of said heat generating means is reduced； and if the detected temperature of said product (TProduct) is lower than the temperature obtained by said ideal curve (I), and the temperature difference is greater than a second threshold, then the heat introduced into said product roasting oven, by means of said heat generating means is increased. The present invention concerns even a roasting apparatus.La présente invention concerne un procédé de torréfaction qui comprend les étapes consistant à : (A) disposer d'un four de torréfaction d'un produit, tel que le café, l'orge ou analogue, muni d'un capteur de température； (B) disposer d'un moyen de génération de chaleur； (C) régler la durée totale (tcycle) du processus de torréfaction； (D) régler la température finale de torréfaction ou de cuisson (TFinal) dudit produit； (E) générer une courbe idéale de température (I) dudit produit,
